Recent content by discreet creole

Welcome Shaheen! It's great to see folks so excited about food, you're going to love it here.

Welcome and good cookin' to ya, Roxie!

I keep hearing about a ten year shelf life... what about this? http://www.sfgate.com/cgi-bin/article.cgi?file=/g/archive/2004/08/12/twinkietest.DTL Also, I found out Twinkies are really great for your kid's science fair. Check this site out! http://www.twinkiesproject.com/

Most everyone loves my red roast corn. Husk about 6-8 ears and put them in a steel or cast iron wok, which ever is your preference. Add a little butter and garlic, squeeze a lime over everything, and turn the ears. Now start adding spices, cracked pepper, paprika, little cayenne, play some with...

I'm right down the middle on this one, the only meat I simmer before cooking is sausage. Otherwise, I'm with Andy.

Hi and welcome! It's really nice to have you here.

Welcome! Really nice to have you here!

No reason freezing wouldn't work for your purposes. My godson likes mushed avacado and zucchini mixed together, I hadn't thought of freezing them, so might just try that myself.

Happy birthday, baby bee!!

Aren't y'all sweet, I'll have to start making pies or something to hand out... Hey GB, yes, Boston is a wonderful food place, but I don't get up often enough. Around Providence I meet the occasional foodie, but not so much. I'll have to head up and let you take a group of us around. My pug...

Hahaa... too funny, y'all... Hey Jkath, my dog is more dog than most dogs, all the more reason to like her! And my cooking gets a little weird sometimes (I use lime in EVERYTHING), but the basic fusion is pretty good. And Bucky, I heard that too!! An underground kitchen... well, go to this...

Shark is a fun chunk of meat. I like using it in my seafood gumbo as opposed to any kind of fish or oyster, it gives a much nicer, smoother consistency, and if you fry it up and drain some of the oil (to use in a muck dish or fry bread later) it wont leave that yukky slick oil film on the top of...

jpmcgrew is absolutely right, there are far too many regons to pop in one square, whether it's the chocolate based dishes of Oaxaca (mole, chinita, posco) or the more lush varieties of the Yucatan (sopa de lima, ticul, tikin xic), it's all a matter of taste.... But there's one very important...

Drat! Had I joined sooner I could've taken you around!! Well, let me let you know about a very well kept Rhode Island secret... Yes, there is some pretty good Italian, and I would recommend almost any of the places listed on the Phantom site... but there is a jewel of a spot called Apsara that...

Wanted to pop in and say hello, give a little intro and such before I started yapping about cooking and who makes the best knives.... Anyway, a little about what I do... ah... well, everything. I'm from New Orleans, grew up half in my Mimaw's kitchen and half in my step-grandmother's in Ajijic...